Chinese Spareribs

再见中国.
I believe it means good-bye, China. We celebrated a low-key evening in China, saying good-bye to the country and enjoying one last new years tradition of great food and family.

Well, sort of family. It seems that my sister Barb decided to bail on our potstickers and Katy decided hanging out at Cal's house was better than china. And aunt Debbie's family are dining out, though stopping by for a toast later. And Hannah's friends had already ate so it was Andy, Elie and I. A perfect trio in my mind.

We feasted on Chinese Spareribs after finally locating them at Costco this morning. We added Lemon Grass Spring Rolls, Crab Rangoon, Potstickers and Edamame  to the mix and we were sitting good.

Very tasty I must say. The ribs were incredible, fall off the bone immediately kind of ribs.

It's been great learning about the traditions of China. It's really inspiring when their wishes are for good fortune, happiness, wealth and longevity. We could learn a little from these traditions and especially how their cuisine represents so much more than an American Hamburger.

Although I'm not used to cooking and preparing like they do, I now see why they labor so. Because it has meaning far beyond filling your belly with food and I have a new respect for this culture.  This may be why they don't have obesity issues like good ole America where our traditions seem to be surrounded by stuffing it, the more the better. No meaning.

We are anxious for tomorrow, a long flight away to Hungary!

Chinese Spareribs
2 racks of pork spareribs
6 garlic cloves , minced
6 tablespoons ketchup
6 tablespoons chili sauce
6 tablespoons soy sauce
6 tablespoons hoisin sauce
6 tablespoons dry sherry
4 tablespoons honey
4 tablespoons grated fresh ginger

Directions:

1. 1
   First before you do anything get you a really big pot and fill it up with water. I use my big soup stockpot but whatever big pot you have that'll fit the ribs is fine. Heat on burner on medium heat. Next put a bunch of spices and herbs in there, I use garlic salt, ground pepper, thyme, rosemary, and oregano, but whatever u like is fine, this is your beef stock.
2. 2
   Put ribs in spiced up water. Now let simmer for about 2-3 hours, till meat is gray and starting to pull away from the edges of the bones. Take ribs out of pot and place ribs in 9x13 baking dish or pan, don't forget to grease it!
3. 3
   Mix all ingredients listed above in a bowl. Taste, if not to your liking add a little bit of whatever you think will help it out. I usually end up putting in more honey and hoisin. Now brush some of sauce on both sides of ribs and let sit on and absorb for about 20-30 minute.
4. 4
   Heat oven to 350 degrees. Brush more sauce on both sides of ribs. Bake for 15 minute Brush more sauce on. Bake 15 more minute. Sauce on ribs should be brown and crispy looking. Serve with sauce if desired and if enough leftover.
5. 5
   Enjoy